RECIPES

Roasted cauliflower and chickpea bowl with avocado and parmesan

Parmesan is a famous Italian cheese with a hard, mature and fatty consistency. Its production is regulated by a PDO (Protected Designation of Origin, or Denominazione d’Origine Protetta in Italian). Parmesan cheese has large amounts of the fifth basic taste, umami. Historical testimonies show that between the years 1200 and 1300 the Parmesan already had the current constitution, which suggests that its origins go back several centuries. It is possible that the recipe is to one that dates back to Roman times. #Vegetarian

Recipe Details

Cooking step by step

The vegetables:

Preheat oven to 200ºC, heat above and below.

Squeeze lemon.
Slice avocado.
Cut cauliflower into small florets.
Grate parmesan.

The oven:

Arrange cauliflower on a tray.
Add a dash of olive oil.
Season with salt and pepper.
Bake in the oven at 200ºC for 20 min approx, until the cauliflower becomes a bit toasted.

The chickpeas:

Pass the chickpeas through water and drain well.
Heat a dash of oil in a frying pan.
Saute chickpeas until crispy.
Season with salt and pepper.
Set aside.

The quinoa:

Place 2 cups of water for 1 of quinoa in a pot.
Season with salt and pepper.
Bring to a boil and let simmer covered over low heat until the water has been absorbed; 10-15 min.

The dressing:

Place tahini, lemon juice and garlic in a bowl.
Blend everything with a hand blender.
Season with salt and pepper.
Add a dash of olive oil and stir well.

Your meal:

Divide rocket leaves between the plates. Add a dash of olive oil and season with salt and pepper.
Place quinoa in the middle of the bowl and then cauliflower on one side and chickpeas on the other.
Place avocado in the middle.
Add grated Parmesan and the dressing to finish.

Cooking
step by step

The vegetables:

Preheat oven to 200ºC, heat above and below.

Squeeze lemon.
Slice avocado.
Cut cauliflower into small florets.
Grate parmesan.

The oven:

Arrange cauliflower on a tray.
Add a dash of olive oil.
Season with salt and pepper.
Bake in the oven at 200ºC for 20 min approx, until the cauliflower becomes a bit toasted.

The chickpeas:

Pass the chickpeas through water and drain well.
Heat a dash of oil in a frying pan.
Saute chickpeas until crispy.
Season with salt and pepper.
Set aside.

The quinoa:

Place 2 cups of water for 1 of quinoa in a pot.
Season with salt and pepper.
Bring to a boil and let simmer covered over low heat until the water has been absorbed; 10-15 min.

The dressing:

Place tahini, lemon juice and garlic in a bowl.
Blend everything with a hand blender.
Season with salt and pepper.
Add a dash of olive oil and stir well.

Your meal:

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Calories	127,9 Kcal
Fat	7,6 g
of which saturated fat	1,5 g
Carbohydrates	11,5 g
of which sugar	1,9 g
Proteins	5,5 g
Salt	0,17 g

Calories	127,9 Kcal
Fat	7,6 g
of which saturated fat	1,5 g
Carbohydrates	11,5 g
of which sugar	1,9 g
Proteins	5,5 g
Salt	0,17 g

Roasted cauliflower and chickpea bowl with avocado and parmesan

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Preparation time

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Cooking step by step

The vegetables:

The oven:

The chickpeas:

The quinoa:

The dressing:

Your meal:

Cooking
step by step

The vegetables:

The oven:

The chickpeas:

The quinoa:

The dressing:

Your meal:

Do you want to receive this recipe with the step by step in pdf?

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?